Honey Mustard Skillet Chicken Thighs with Potatoes

Honey Mustard Skillet Chicken Thighs with Potatoes is an easy one-pan dinner made with crispy bone-in chicken, tender baby potatoes, and a sweet and tangy mustard sauce. It is a comforting meal that works for busy weeknights, Sunday dinner, or anytime you want a complete dinner without using several pots and pans.

What makes this version stand out is the cooking order. Browning the chicken skin first builds a savory base in the skillet, while lightly browning the potatoes helps them develop more flavor before they roast in the honey mustard sauce. The chicken stays juicy, the skin turns golden, and the potatoes soak up the sweet, savory pan juices. Serve it with Southern-Style Green Beans, Garlic Butter Creole Green Beans, or Southern Baked Mac and Cheese for a complete family dinner.

Why You’ll Love This Recipe

It is a complete chicken-and-potato dinner made in one skillet.

The honey mustard sauce delivers a balanced combination of sweetness, tang, and savory flavor.

Browning the chicken first helps create crispy skin and flavorful pan drippings.

The potatoes cook directly in the sauce, allowing them to absorb the garlic, mustard, and chicken juices.

It uses simple ingredients but still feels hearty and satisfying enough for a family dinner.

Key Ingredients

Bone-In, Skin-On Chicken Thighs

Chicken thighs stay tender and juicy during roasting, while the skin becomes golden and crisp when browned properly. Bone-in thighs also add extra flavor to the sauce and potatoes.

Baby Potatoes

Baby potatoes have a creamy interior and hold their shape well during roasting. Halving them allows the cut sides to brown and absorb more of the honey mustard sauce.

Dijon and Yellow Mustard

Dijon mustard adds sharpness and depth, while yellow mustard brings a familiar tangy flavor. Using both creates a balanced sauce without making it too strong.

Honey

Honey balances the acidity of the mustard and helps the sauce develop a lightly caramelized finish as it roasts.

Garlic and Smoked Paprika

Fresh garlic adds savory flavor to the sauce, while smoked paprika gives the chicken a warm color and subtle smokiness.

Equipment Needed

Large Oven-Safe Skillet

A cast-iron or heavy oven-safe skillet allows you to brown the chicken on the stovetop and finish the entire dish in the oven.

Mixing Bowl

Use a small bowl to whisk together the mustard, honey, garlic, and broth before adding the sauce to the skillet.

Whisk

A whisk helps blend the honey and mustard into a smooth, even sauce.

Meat Thermometer

A meat thermometer is the most reliable way to confirm that the chicken is safely cooked without overcooking it.

How to Make Honey Mustard Skillet Chicken Thighs with Potatoes

Step 1: Prep the Ingredients

Preheat the oven to 400°F. Pat the chicken thighs dry with paper towels, then season both sides with salt, black pepper, and smoked paprika. Halve the baby potatoes and mince the garlic.

In a small bowl, whisk together the Dijon mustard, yellow mustard, honey, garlic, and chicken broth until smooth.

Step 2: Build the Flavor

Heat the olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs in the skillet skin-side down and cook for 5–7 minutes, or until the skin is golden brown and releases easily from the pan.

Flip the chicken and cook for another 1–2 minutes. Transfer the thighs to a plate, leaving the rendered fat and browned bits in the skillet.

Step 3: Cook Until Tender and Done

Add the potatoes to the skillet, placing as many cut-side down as possible. Cook for 4–5 minutes, turning occasionally, until they begin to brown.

Pour the honey mustard sauce over the potatoes and stir gently to coat. Nestle the chicken thighs back into the skillet with the skin facing upward.

Transfer the skillet to the oven and roast for 20–25 minutes, or until the chicken reaches an internal temperature of at least 165°F and the potatoes are fork-tender.

Step 4: Finish and Serve

Remove the skillet from the oven. For a richer, glossier sauce, stir the butter into the sauce around the chicken and potatoes.

Let the chicken rest for about 5 minutes, then garnish with chopped parsley before serving.

Tips for the Best Results

Pat the chicken skin completely dry before seasoning. Moisture prevents the skin from browning properly.

Do not move the chicken too soon while searing. Let the skin cook until it naturally releases from the skillet.

Use chicken thighs that are similar in size so they finish cooking at about the same time.

Cut larger baby potatoes into quarters so they become tender within the roasting time.

Keep the chicken skin above the sauce as much as possible. Submerging it can make the skin soft instead of crisp.

Check both the chicken and potatoes before serving. The chicken should reach at least 165°F, and the potatoes should pierce easily with a fork.

Recipe Variations

Spicy Honey Mustard Chicken: Add 1/4 teaspoon cayenne pepper, red pepper flakes, or a spoonful of hot sauce to the mustard sauce.

Boneless Chicken Thighs: Use boneless, skinless thighs and reduce the oven cooking time. Begin checking for doneness after about 15 minutes.

Herb Honey Mustard Chicken: Add fresh or dried thyme, rosemary, or Italian seasoning to the sauce.

Maple Mustard Chicken: Replace the honey with pure maple syrup for a deeper, slightly richer sweetness.

Vegetable Skillet: Add carrots, Brussels sprouts, green beans, or sliced onions. Choose vegetables that can roast within the same cooking time as the potatoes.

Creamy Honey Mustard Chicken: Stir a small amount of heavy cream into the sauce after the skillet comes out of the oven.

What to Serve with Honey Mustard Skillet Chicken Thighs with Potatoes

Serve with Southern-Style Green Beans, Garlic Butter Skillet Asparagus with Fresh Thyme, or Honey Balsamic Brussels Sprouts for an easy vegetable side.

Add dinner rolls, crusty bread, or Southern Cornbread for soaking up the honey mustard sauce.

Pair it with a simple green salad, Caesar salad, or cucumber salad for a fresh contrast.

For a lighter option, serve the chicken with steamed vegetables and reduce the amount of potatoes on each plate.

For a comfort-style meal, pair it with Southern Baked Mac and Cheese, Southern Collard Greens with Smoked Turkey Legs, or Southern Candied Yams.

For a Southern-style dinner, serve it with Southern Fried Cabbage, Cream Corn, Green Beans and Bacon, or a side of Honey Butter Cornbread.

Finish each serving with extra skillet sauce, fresh parsley, cracked black pepper, or a small drizzle of honey mustard.

Make Ahead, Storage, and Reheating

Make Ahead

The honey mustard sauce can be mixed up to 2 days in advance and stored in an airtight container in the refrigerator.

The potatoes can be washed and halved several hours ahead. Keep them submerged in cold water in the refrigerator, then drain and dry them thoroughly before cooking.

The chicken can be seasoned a few hours in advance and kept covered in the refrigerator. Let it sit at room temperature for about 15 minutes before cooking.

Storage

Store leftover chicken, potatoes, and sauce in an airtight container in the refrigerator for up to 3–4 days.

Allow the food to cool before covering it, but do not leave it at room temperature for more than 2 hours.

Freezing

The cooked chicken can be frozen for up to 2 months. The potatoes may become softer or slightly grainy after freezing and reheating, so this recipe is best enjoyed fresh or refrigerated.

Freeze the chicken and sauce in an airtight freezer-safe container. Thaw overnight in the refrigerator before reheating.

Reheating

For the best texture, reheat the chicken and potatoes in a 350°F oven for 15–20 minutes, or until heated through. Cover loosely with foil at first, then uncover for the final few minutes to help the chicken skin crisp.

Smaller portions can be reheated in the microwave, but the skin will be softer. Add a spoonful of broth or sauce before reheating to prevent the chicken from drying out.

Frequently Asked Questions

Can I make this ahead of time?

Yes. You can prepare the honey mustard sauce and season the chicken in advance. For the best texture, brown and roast the chicken shortly before serving.

How do I store leftovers?

Place the chicken, potatoes, and sauce in an airtight container and refrigerate for up to 3–4 days.

Can I substitute the Dijon mustard?

Yes. You can use all yellow mustard, whole-grain mustard, or spicy brown mustard. Dijon gives the sauce more depth, but the recipe will still work with another mustard.

Can I use boneless, skinless chicken thighs?

Yes. Boneless thighs cook faster, so begin checking them after about 15 minutes in the oven. Cook until they reach an internal temperature of at least 165°F.

What is the best way to reheat this?

Reheating in the oven is best because it warms the chicken evenly and helps restore some crispness to the skin.

Can I make this in the slow cooker?

You can adapt the flavors for a slow cooker, but the chicken skin will not become crispy. Brown the chicken first, then slow-cook it with the potatoes and sauce until tender.

How do I know when the chicken is done?

Insert a meat thermometer into the thickest part of the thigh without touching the bone. The chicken is safe to eat at 165°F, although thighs can remain juicy and tender at slightly higher temperatures.

How do I know when the potatoes are done?

The potatoes should be golden around the edges and easy to pierce through the center with a fork or small knife.

If you tried Honey Mustard Skillet Chicken Thighs with Potatoes or any other recipe on my blog, please leave a ⭐ star rating and let me know how it turned out in the comments!